Chitarra Spaghetti with Clams and Calamari.
So, chitarra cut spaghetti originated in the Abruzzo region of Italy; it has a squared shape and is thick cut made from a guitar string-like kitchen tool called a chitarra. It is flat but thicker than linguine, has an al dente bite to it and holds up well in various sauces, so it’s the perfect choice for the red seafood sauce in my Chitarra Spaghetti with Clams and Calamari entrée. This dish is so simple to prepare, so nutritious with loads of wild Atlantic calamari, whole baby clams and organic San Marzano tomatoes and it’s nutritional value is ramped up even more with the addition of organic parsley, spinach and arugula! The anchovies in the recipe replace the salt. My Chitarra Spaghetti with Clams and Calamari is heart healthy, low in calories and just darn right delicious! I serve my Chitarra Spaghetti with Clams and Calamari with an organic endive and radicchio salad and dry white or red wine.
1/4 cup extra virgin olive oil
4-5 cloves organic garlic, peeled and sliced
4-5 whole anchovies
1 can whole baby clams, the juice separated
1 package frozen wild caught calamari, body cut in rings
1 28 ounce can of organic San Marzano whole tomatoes and the juice
4 teaspoons black pepper, don’t worry it’s not too much
1 teaspoon red pepper flakes
1 bunch organic flat leaf parsley, roughly chopped
2-3 cups baby spinach and arugula, roughly chopped
1 package spaghetti alla chitarra(DeLallo)or substitute, cooked just under al dente
In a large chef’s pan, heat oil to medium high
Add the garlic and stir until barely browned, about a minute
Add the clam juice and both peppers
Stir in the tomatoes and the juice
Add the clams and calamari
Reduce temperature to medium simmer
Add the parsley, spinach and arugula, reduce to a low simmer
Meanwhile boil the spaghetti in salted water until just under al dente
Drain in colander and stir it into the sauce
Remove the pan from heat
Stir gently making sure all the spaghetti is covered in sauce
Serve with a green salad and dry wine and Enjoy!
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